Name: Olallaberry Buckwheat Pancakes
Yield: 4 servings
Ingredients: 3/4 c. flour; 1/2 c. buckwheat flour; 2 Tbsp. sugar; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/4 tsp. baking soda; 2 c. buttermilk; 2 Tbsp. oil; 2 eggs, separated; melted butter; 2 c. fresh olallaberries

Servings: persons

3/4 c. flour
1/2 c. buckwheat flour
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 c. buttermilk
2 Tbsp. oil
2 eggs, separated
melted butter
2 c. fresh olallaberries

1
Mix the first 6 ingredients in a large bowl.
2
Stir in buttermilk, oil and egg yolks.
3
Using electric mixer, beat egg whites in medium bowl until peaks form.
4
Gently fold whites into batter.
5
Heat large skillet over medium-high heat.
6
Brush skillet with melted butter.
7
Drop batter into skillet to make desired size pancakes.
8
Sprinkle a handful of berries on top of batter.
9
Cook until tops are covered with small bubbles and bottoms are brown. Flip and cook until golden, about 1 minute.
10
Repeat with remaining batter and berries.
11
Serve with berry syrup.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Olallaberry Buckwheat Pancakes

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